Wash the steak hips, pat dry with kitchen paper, cut first into slices and then into strips. Marinate the steak hip strips with light soy sauce (1 tbsp) for about 30 minutes. In the meantime, prepare the vegetables. Clean the fennel bulb and quarter it lengthways. Peel and dice the onion. Peel the bunch of carrots with the peeler and dice finely. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Clean / brush the mushrooms, remove the stem, cut the large quarters and the small ones in half. Heat sunflower oil (1 tbsp) in a roaster and fry the steak hip strips in it. Add the vegetables (onion cubes, carrot cubes, garlic clove cubes, ginger cubes and chilli pepper cubes) and fry / sauté briefly. Deglaze / pour on the beef broth (250 ml) and the tomato puree (400 g). Season with sweet paprika (½ teaspoon), mild curry powder (½ teaspoon), sambal oelek (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Add the fennel and cook with the lid in the preheated oven at 200 ° C for approx. 35 minutes. Add the mushrooms and cook / braise everything in the oven for another 25 minutes with the lid on. Divide the steak hip with the fennel and mushrooms on 2 plates and garnish with the fennel greens, serve.